基于碳纳米管-离子液体复合修饰电极的食品中苏丹红I的电化学测定
Electrochemical determination of Sudan I in food products using a carbon nanotube-ionic liquid composite modified electrode.
作者信息
Liu Benzhi, Yin Chuntao, Wang Min
机构信息
a School of Environmental Science and Engineering , Yancheng Institute of Technology , Yancheng , Jiangsu Province , China.
出版信息
Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2014;31(11):1818-25. doi: 10.1080/19440049.2014.968809. Epub 2014 Oct 28.
A sensitive and convenient electrochemical method was developed for the determination of Sudan I using a carbon nanotube-ionic liquid composite modified electrode with the enhancement effect of cetyltrimethyl ammonium bromide (CTAB). The modified electrode exhibited an obvious electrocatalytic activity towards the oxidation of Sudan I, and the oxidation peak current significantly increased in the presence of CTAB. The experimental parameters, such as solution pH, concentration of CTAB and accumulation time, were optimised for Sudan I determination. The oxidation peak current showed a linear relationship with the concentration of Sudan I in the range of 3.0 × 10(-8) to 3.1 × 10(-6) mol l(-1), with a detection limit of 8.0 × 10(-9) mol l(-1). The proposed method was successfully applied for the determination of Sudan I in food products of ketchup and chilli sauce.
开发了一种灵敏且便捷的电化学方法，用于测定苏丹红I。该方法采用碳纳米管 - 离子液体复合修饰电极，并利用十六烷基三甲基溴化铵（CTAB）的增强作用。修饰电极对苏丹红I的氧化表现出明显的电催化活性，在CTAB存在下氧化峰电流显著增加。对溶液pH值、CTAB浓度和富集时间等实验参数进行了优化，以用于苏丹红I的测定。氧化峰电流与苏丹红I浓度在3.0×10⁻⁸至3.1×10⁻⁶ mol·L⁻¹范围内呈线性关系，检测限为8.0×10⁻⁹ mol·L⁻¹。该方法成功应用于番茄酱和辣椒酱等食品中苏丹红I的测定。
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